Creamy Chicken & Butter Biscuits
ingredients:
- 3 medium sized red skinned potatoes, peeled and cut into 8ths
- 1 medium carrot, peeled and sliced
- 60g peeled and cubed Swede/rutabaga (1/2 cup)
- and handful of frozen peas
- 1/2 stalk celery with leaves, minced
- 1 small onion, peeled and minced
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 190g cooked chicken shredded (1 1/2 cups)
- 120ml chicken stock made with 1 1/2 chicken stock cubes (1/2 cup)
- 240ml milk (1 cup)
- salt and black pepper to taste
- 140g plain flour (1 cup)
- 2 tsp baking powder
- 1/5 tsp salt
- 1 tsp sugar
- 1/4 tsp poultry seasoning
- 60g cold butter, cut into bits (1/4 cup)
- 80ml milk (1/3 cup)
instructions:
How to cook Creamy Chicken & Butter Biscuits
- First make the filling. Place the swede/rutabaga into a saucepan of lightly salted boiling water. Bring to the boil, then simmer for about 8 minutes. Add the potato cubes and continue to cook until all the vegetables are tender. Drain well. Set aside.
- Melt the butter in a saucepan. Add the onions and celery. Cook over medium heat until they soften without browning. Whisk in the flour. Cook for several minutes to cook out the flour taste. Stir the stock and milk together and then slowly whisk this into the flour mixture. Cook, stirring constantly until the mixture boils and thickens. It will not be really thick, but that is how you want it as it the potatoes and topping will absorb some as it cooks. Taste and adjust seasoning with salt and black pepper. Stir in the cooked vegetables and shredded chicken meat, along with the frozen peas. Keep warm while you make the topping.
- Sift the flour, baking powder and salt into a bowl. Stir in the poultry seasoning. Drop in the cold butter. Cut it in with a pastry blender until you have a crumbly coarse textured mixture. You will want some bits the size of peas and most bits smaller. Stir in the milk with a fork to make a soft dough.
- Pat out on a well floured surface to a rough rectangle about 1/2 inch in thickness. Cut the rectangle into squares, using a sharp knife.
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a small casserole dish. Pour the chicken filling into the dish. Top with the squares of biscuit dough.
- Bake in the preheated oven for 35 to 40 minutes until the biscuits are risen and golden brown and the filling is bubbling. Serve hot.
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Wonderful, homey comfort food. Splendid.
ReplyDeleteThanks Katy! It is all that and more! xoxo
DeleteIt's a bit how I make my Chicken a la king:)I add thyme.. I made Ina's once..next time it will be yours..beauty!
ReplyDeleteThyme would be a great addition! I have never made Ina's. I need to look it up. I have all if not most of her books. xoxo
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